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On one hand, the disturbing menu descriptions certainly make the restaurant sound like a hillbilly Applebees with a raging meth habit. On the other hand, why would the NYT review what is clearly a tourist trap aimed at patrons who are looking for a hillbilly Applebees with a raging meth habit?

Personally, I find the 2.5 star average for Yelp reviews far more damning. There's a disgusting all-you-can-eat sushi restaurant (think about that for a minute) near my office that managed a three star average on Yelp.

This is sort of...troubling; I misread 'On the other hand, why would the NYT review what is clearly a tourist trap aimed at patrons who are looking for a hillbilly Applebees with a raging meth habit?' as 'On the other hand, why wouldn't the NYT review what is clearly a tourist trap aimed at patrons who are looking for a hillbilly Applebees with a raging meth habit?', and I found myself thinking that made perfect sense. My perception of the patrons of NYC tourist traps seems to have hit bottom and begun blasting operations to get a bit lower.

Mitch, sorry I was unable to help you enrich your medical posse while i was in NYC ;)

As for that "Today" show segment where Fieri defended his place, it did seem like NBC bent over backwards for Fieri, IMO and that of others. Here's what one journalist had to say about that:http://www.tampabay....rk-times-reviewAmongst other things, it seems Fieri considered 4 visits to his place to be suggestive of a "secret agenda" on the part of Wells. He clearly has no idea how professional restaurant reviewing is done, unless he was trying to blow smoke into the Today show's viewership [since most would *not* go to a place 4 times if they found their first experience horrible, I would speculate. :-) ].

Please can someone explain the problem with Guy Fieri? We have only just got the Food Channel and, to be honest with you, we both love Triple D, maybe not for the reasons he would like, but we enjoy his energy. I live and cook in the lovely NE of Scotland and sometimes his sheer joy inspires me to get back to the griddle and have some fun! Now I am talking from 40 years in catering and the fun went out of it long ago, sadly. I am a fan of Ottolenghi et al and try selling that to wee Scots on a cold day.

Please can someone explain the problem with Guy Fieri? We have only just got the Food Channel and, to be honest with you, we both love Triple D, maybe not for the reasons he would like, but we enjoy his energy. I live and cook in the lovely NE of Scotland and sometimes his sheer joy inspires me to get back to the griddle and have some fun! Now I am talking from 40 years in catering and the fun went out of it long ago, sadly. I am a fan of Ottolenghi et al and try selling that to wee Scots on a cold day.

From my point of view, I don't want anyone's knowledge of food to come from a cartoon-like character who thinks everything he tastes is "money," although by now he's made tons of it.

If it makes you inspired to cook, then by all means that's a good thing.